A passion turned into a project…and then this blog.

SALSAS!

In recent years Food Trucks have become a big deal around US and Canada. They offer another option for hungry people outside the confines of a typical restaurant. Typically the food served from food trucks is easy to eat with your hands not requiring utensils. Food trucks also tend be pretty creative and offer different flavor options.
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Hey John T., are you related to The Edge from U2?
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The next cookbook in line for the project is called “The Truck Food Cookbook” by John T. Edge.
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The page I had tagged was part of the taco chapter and contained 2 salsas, a red and a green. I started with the red, Salsa de Chipotle. First I heated olive oil in a skillet over medium high heat. I put garlic and onion in the skillet and cooked for a minute. Then I added tomatoes, chipotle peppers in adobo sauce, dried oregano, salt and a pinch of sugar. I reduced heat to low and cooked for 10 minutes.
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After the ten minutes I removed it from the heat and let it cool. While it cooled I made the green salsa, Guacamole Salsa Verde. I put tomatillos, onion, jalapeno peppers, garlic, lime juice and salt into a food processor.
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I processed until it became the consistency of chunky puree. I transferred to a bowl.
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Then I gently stirred in small chunks of avocado and chopped cilantro. Green Salsa Done!
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(it’s actually a bit more orange than red btw)
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Back to the red – it was now cool and I added it to the food processor (cleaned after making the green salsa). I processed until it became smooth and then transferred it to a bowl. Red Salsa Done!
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Let’s Eat!!
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Since the salsas were from the taco chapter of the cookbook I decided to serve with tacos. I grilled some chicken and steak and topped with the salsas.
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The Verdict: Both were so easy to make, easier than I was anticipating, and fast! To date these are probably the best salsas I have made. The red had a nice smokiness to it from the chipotles. The green was very crisp and fresh tasting. Want to make one or both? You can download the recipes here.

Side note: You have to buy a full can of chipotles in adobo sauce and since you only use a few peppers there are quite a bit left over. So I looked up if you can store them. What I found out is it seems that freezing seems to be your best option. What you should do is puree and freeze in an ice try. Apparently 1 TB of frozen puree equals one pepper. So I am going to try this and see how it works out!